Tagliatelle with pesto, pine nuts and Parmesan recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 623 calories / serving
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Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a seasoning in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.

Cook the tagliatelle in a large saucepan of salted, boiling water for 8-10 minutes until al dente. Drain really well and divide evenly between 4 serving plates. Spoon the pesto on top and sprinkle the grated Parmesan on top of the pesto. Sprinkle over the pine nuts and serve immediately.

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  • Ingredients

  • 400g tagliatelle
  • 50g parmesan, finely grated
  • 4tbsp pine nuts
  • For the pesto

  • 25g basil leaves
  • 50ml extra-virgin olive oil
  • 25g pine nuts, toasted
  • 25g Parmesan, grated
  • 1 clove garlic, crushed
  • salt
  • pepper
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  • Energy 2623kj 623kcal 31%
  • Fat 25.9g 37%
  • Saturates 5.5g 28%
  • Sugars 7.6g 8%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 81.6g Protein 21.1g Fibre 6.2g


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